El Salvador Dough Flaps with Tomato Pepper Puree

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 300 ml peeled tomatoes
• 2 tsp lime juice
• 1 pinch cayenne pepper
• coriander leaves (for garnish)

Instructions

1. 1.

   Mix corn flour with ½ tsp salt and knead with about 130 ml water into a smooth, pliable dough.

2. 2.

   Wash, halve, deseed the bell peppers. Blend them with the tomatoes and lime juice in a blender until fine. Season with salt and cayenne pepper.

3. 3.

   Heat rapeseed oil in a pan. Divide the dough into eight equal portions, shape into balls, then flatten into discs. Fry each disc 1–2 minutes per side in hot oil, then serve with the tomato‑pepper puree.